How To Roast A Whole Chicken
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I’m going to show you how to roast a whole chicken. Let me start by saying “DO NOT FEAR”. It’s actually easier than cooking a chicken breast, in my opinion. I used to be so intimated by a whole, uncooked chicken. What do I do with it? Also, what’s the point of buying one when I can just buy a package of chicken breasts or thighs?
Well, I eventually decided to give roasting a whole chicken a try. And guess what? It was easy. Not only was it easy, but I was completely blown away by how flavorful and tender the chicken was. It was BY FAR the best chicken I’d ever cooked in my life.
Now that I’ve conquered my fear of whole chickens, I roast them all the time. It provides healthy protein for us all week long, it’s cheap, and I can even use the chicken bones to make broth.
I made a video on instagram that you can find here, and here is the written recipe for you as well:
How To Roast A Whole Chicken
Ali Beck | April 16, 2020
- prep time: 5 min.
- cook time: 1 hr. - 1.5 hrs.
- total time: 1.5 hrs.
Servings: 6-8
Ingredients:
- 1 whole, raw chicken
- 1 tsp. sea salt
- 1 lemon, sliced
- 1/4 c. fresh herbs, finely chopped (rosemary, parsley, thyme, or oregano are all great options)
- 4 cloves garlic, minced
- 1 Tbs. ghee or avocado oil
Instructions:
- When you buy your chicken, remove it from its packaging and coat the skin in 1 tsp. sea salt. Rub the salt all around the chicken, and transfer to a large bowl. Cover the bowl and place in the fridge for up to two days, until you are ready to roast the chicken.
- When you're ready to roast the chicken, preheat the oven to 425 F.
- Mince the 4 cloves garlic, slice the lemon into four wedges, and finely chop the fresh herbs.
- Remove your chicken from the fridge, and transfer (breasts facing upwards) to a cast iron skillet or a glass or porcelain baking dish. Rub the oil and garlic all over the chicken, even underneath the skin of the breasts. Sprinkle the fresh herbs all over the chicken, and juice half the lemon wedges over the top of the chicken. Stuff the inside of the chicken with the remaining lemon wedges and some additional fresh herbs (these don't need to be chopped).
- Transfer the chicken to the oven, and roast for at least an hour, or until the internal temperature of the chicken reaches 155.
- Let cool and serve! I like to remove all the chicken meat from the bones and store in a tupperware to quickly use for salads, sandwiches, etc.
